This rich chocolate peanut butter dessert is over-the-top delicious! With an easy homemade pudding recipe that just takes moments to make. And although I made it with a homemade pie crust next time I’ll use a graham cracker crust. So much easier and it will taste just as good (maybe even better)!
This recipe was based off one found in a Saveur magazine but I forgot to add the whipped cream to both puddings to lighten it. What a fortuitous mistake! So much richer this way.
Chocolate Peanut Butter Pudding Pie
- 1 baked pie crust (frozen, refrigerated, homemade or graham cracker)
- 3/4 cup smooth peanut butter
- 8 oz. semisweet chocolate (chips or chopped)
- 1/2 tsp. kosher salt
- 1 cup light brown sugar
- 1/4 cup cornstarch
- 4 egg yolks (I used extra large but large will work fine)
- 2 cups milk
- 2 Tbsp. unsalted butter (cut into 4 pieces)
- 2 tsp. vanilla extract
- whipped cream (recipe below)
Place peanut butter and chocolate in separate bowl. In a medium saucepan, whisk together salt, brown sugar, cornstarch, yolks and milk. Bring to a simmer over medium heat and then cook until custard thickens, 2-3 minutes. Remove from heat; whisk in butter and vanilla.
Strain pudding mixture through sieve and then divide pudding evenly between peanut butter and chocolate; whisk until smooth. Spread peanut butter pudding in prepared pie crust and then spread the chocolate pudding on top of it. Chill for at least two hours. Serve with whipped cream, if desired.
Sweetened Whipped Cream
- 1 cup heavy cream
- 1 Tbsp. sugar
- 1/4 tsp. vanilla extract
Beat cream, sugar and vanilla together until stiff peaks form. Serve immediately or the whipped cream can be stored in the refrigerator for up to 3 days.